Next Article in Journal
Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge
Next Article in Special Issue
Banana Pseudostem By-Product: A Sustainable Source of Prebiotics and Protection for Probiotic Lactic Acid Bacteria Under Gastrointestinal Conditions
Previous Article in Journal
Immobilized Plant-Based Presumptive Probiotics as Functional Ingredients for Breakfast Cereals
Previous Article in Special Issue
Sustainable Production of Medium-Chain Fatty Acids from Fresh Leachates in the District of Abidjan: Study of the Feasibility of the Process and Environmental Benefits
 
 
Article

Article Versions Notes

Fermentation 2025, 11(6), 336; https://doi.org/10.3390/fermentation11060336
Action Date Notes Link
article xml file uploaded 11 June 2025 10:08 CEST Original file -
article xml uploaded. 11 June 2025 10:08 CEST Update https://www.mdpi.com/2311-5637/11/6/336/xml
article pdf uploaded. 11 June 2025 10:08 CEST Version of Record https://www.mdpi.com/2311-5637/11/6/336/pdf
article html file updated 11 June 2025 10:10 CEST Original file -
article html file updated 25 June 2025 09:05 CEST Update -
article html file updated 28 August 2025 08:15 CEST Update -
article html file updated 15 September 2025 07:28 CEST Update https://www.mdpi.com/2311-5637/11/6/336/html
Back to TopTop